This creamy black bean soup recipe is easy to make, wholesome and delicious. Here, we start with canned black beans then add vegetables and spices to get a soup that’s perfect for lunch or a light dinner.
We use canned beans to make this soup because dried black beans can take a long time to soften, plus there is soaking time that needs to be factored in. With canned beans we get to where we want to go (a delicious bowl of soup) in a fraction of the time. We substitute canned beans for dried beans in this quick Cuban style black beans recipe and in this chickpea soup too.
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Ingredients
- Black Beans – Two cans of black beans are drained, rinsed then we add our own flavor. Any quality canned black beans will work; use your favorite brand.
- Oil – The oil is used to sauté the vegetables at moderate heat. Olive oil works well, but you can use your favorite oil that is suitable for sauteing.
- Produce – Onions, carrots, celery, and garlic give the soup body and flavor. Tomato paste adds a little zing to the bean soup.
- Herbs and Spices – A simple combination of dried oregano, cumin, fresh ground black pepper, and salt (if needed at the end) is all you need.
- Broth – Chicken broth is used in this soup but substitute your favorite vegetable broth to make it vegetarian.
- Optional topping ideas – If you want to add a touch of flair and garnish to this easy black bean soup then sour cream, chopped parsley or cilantro, crumbled white cheese (queso fresco), shredded Monterey jack cheese and avocado slices all make tasty additions.
Instructions
- Heat the olive oil in a large pot over medium heat (we used a 3.7 quart enameled cast iron pot).
- When the oil is hot, but not smoking, add the onions, carrots, and celery. Cook the vegetables for 5 minutes until the onions start to soften and become translucent, stir frequently.
- Add the garlic, oregano, cumin, black pepper, and tomato paste. Cooking for 1 minute, stirring frequently.
- Next, add the black beans.
- Then, add the chicken broth to the pot.
- Raise the heat to high and bring the liquid to a boil (this will take about 5 minutes). Then, lower the heat to medium-low and simmer for about 30 minutes until the beans, carrots and celery are very soft. They should break apart easily when pressed with a fork or spoon.
Process the soup
Remove the pot from the heat and process the soup with an immersion blender until smooth. If you do not have an immersion blender, use a masher or a blender.
Cook’s note: Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at low speed and increase gradually if necessary.
Taste the soup and add salt if needed. As a reference we added ¼ teaspoon to ours.
Serving and storing
This simple black bean soup is great on its own, but if you want to dress it up a little, sliced avocado, crumbled or shredded cheese, parsley, cilantro, and sour cream are all good topping options.
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
You may also like these bean soup recipes:
- Navy Bean Soup
- Cuban-style Red Beans
- Turkey White Bean Chili
- Lentil Potato Soup
- Cuban White Bean Soup
- Bacon Lentil Soup
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Creamy Black Bean Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 medium Onion diced
- 1 large Carrot diced (or use 2 if they are small/medium size)
- 2 Celery Ribs diced
- 1 tablespoon Tomato Paste
- 2-3 Garlic Cloves minced
- 1 teaspoon Dried Oregano
- ½ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 2 (15 ounce) cans Black Beans, drained and rinsed
- 4 cups Chicken Broth use vegetable broth to make it vegetarian
- Optional topping: Sour cream chopped parsley or cilantro, crumbled white cheese (queso fresco), shredded Monterey jack cheese, avocado slices
Instructions
- Heat the olive oil in a large pot over medium heat.
- When the oil is hot, but not smoking, add the onions, carrots and celery. Cook the vegetables for 5 minutes until the onions start to soften and become translucent, stir frequently.
- Add the garlic, oregano, cumin, black pepper, and tomato paste. Cooking for 1 minute, stirring frequently.
- Next, add the black beans and chicken broth to the pot.
- Raise the heat to high and bring the liquid to a boil (this will take about 5 minutes). Then, lower the heat to medium-low and simmer for about 30 minutes until the beans, carrots and celery are very soft. They should break apart easily when pressed with a fork or spoon.
- Keep the black bean soup at a simmer, adjust the heat as needed.
Process the soup
- Remove the pot from the heat and process the black bean soup with an immersion blender, a masher, or blender (see notes) until smooth.
- Taste the soup and add salt if needed. As a reference we added ¼ teaspoon to ours.
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